CARBONARA WITH QUESO DE BOLA

Ingredients:

1/4	cup	MAGNOLIA GOLD BUTTER UNSALTED
1	tbsp	minced garlic
1/4	cup	MAGNOLIA ALL PURPOSE FLOUR
1	pc	chicken bouillon cube, dissolved in 1 cup water
1 (250 mL)	pack	MAGNOLIA ALL-PURPOSE CREAM
1 (200 g)	pack	PUREFOODS CLASSIC HONEYCURED BACON, fried and chopped
1 (400 g)	can	button mushrooms pieces and stems, drained
1	tbsp	chopped parsley
1/8	tsp	pepper
1/4	kg	spaghetti, cooked according to package directions
1/2	cup	grated MAGNOLIA QUESO DE BOLA

Procedure:

In a saucepan, melt butter then sauté garlic. Add flour and stir to form a paste. Add chicken stock and whisk occasionally to prevent lump formation. Cook until thick.
Add cream and simmer for 5 minutes. Add bacon and mushrooms.Season with pepper and add parsley.
Toss spaghetti with cream sauce just before serving. Transfer to a serving dish and top with cheese.

Makes 5 servings.

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